Pomegranate Peppermint Coconut Bark

Four ingredients make this paleo and vegan pomegranate peppermint coconut bark, a healthy treat for the holidays or a great homemade gift to give.

POMEGRANATE PEPPERMINT COCONUT BARK

Start to finish: 15 minutes

Servings: 15

2 tablespoons coconut oil, melted

3 cups unsweetened coconut flakes

½-1 teaspoon peppermint extract, depending on taste

1 cup pomegranate arils

Add coconut oil and coconut flakes to a high-powered blender or food processor. Processor for 5-10 minutes, stopping occasionally to scrape down the sides, until a smooth butter-like consistency forms. Add peppermint extract and blend to combine, about 30 seconds.

Line a small glass dish (about 8x6 inches) with parchment paper and spread out coconut mixture to ¼-1/2-inch-thick, smoothing the top. Sprinkle pomegranates evenly over coconut, pressing down into mixture.

Place in the refrigerator or freezer for 1-3 hours until hardened. Break into small pieces.

Edward 'Ed' Knudsen, who served with the U.S. Marine Corps during two combat deployment missions in Afghanistan in support of Operation Enduring Freedom, is Rapid City's Veteran of the Month for March.

Edward 'Ed' Knudsen, who served with the U.S. Marine Corps during two combat deployment missions in Afghanistan in support of Operation Enduring Freedom, is Rapid City's Veteran of the Month for March.